Imagine the slightly crunchy structure of the wholemeal tart softened by the juice of the fruits cooked in red wine, with nuts that tickle your palate and taste buds just enough to prepare them for the sour taste of the fruit, softened by the sweet and cool vanilla sauce sprinkled here and there with fresh mint leaves.
Even though the stars of the market were undoubtedly the cherries, I allowed myself to be convinced by a man from Voinesti to buy her battered and outdated apples and pears. I felt bad like that on the way home, thinking that I don’t really have a miracle recipe to make from common ingredients like apples and pears. When I got home, I started adding other ingredients and slowly, slowly I completed the perfect list for the miracle tart.
So for the filling I used 5-6 smaller apples, 2 suitable pears, 7-8 walnuts, a piece of ginger (1-2 cm), 4 tablespoons of raisins, 4 tablespoons of brown sugar, 1 tablespoon of cinnamon and a glass of red country wine.
For the vanilla sauce, I used 1/2 vanilla pod, 3 egg yolks, 400 ml. of sweet cream and 4 tablespoons of brown sugar.
For the dough, I used 1 cup of whole wheat flour (about 100 gr.), 50 gr. of butter, 1 egg, 2 tablespoons of brown sugar, 1 teaspoon of baking powder (it goes out with a little lemon juice) and a pinch of salt, i.e. exactly the ingredients and quantities used for the chocolate tarts, bananas, hazelnuts and mint.
I kneaded the dough and stretched it with the rolling pin as thin as I could. I heated the oven to 180 degrees Celsius, placed the dough on a round tray, pierced it from place to place with a fork and put it in the oven for 10 minutes. The rest of the dough, i.e. the surplus left after lining the pan, I put in the fridge to wait until it’s time (I used it later to decorate the tart).
In the meantime, I washed the apples and pears, cut them into fairly large pieces (without peeling them) and added the rest of the ingredients.
I put the ingredients in a non-stick pan and left them on a high heat for about 2 minutes to caramelize a little, then added the wine and left them on the heat for another 5-10 minutes.
I put the fruit filling in the already-baked tart. I took the remaining dough out of the refrigerator, stretched it into a thin sheet, divided it into 10 thin strips about the length of the tart pan and placed them diagonally over the filling.
I decorated the tart with a few pieces of walnut and put it back in the oven for about 15-20 minutes (until the strips of dough on top browned a bit).
In the meantime, I also prepared the goodness of the sauce. I boiled the cream together with the vanilla stick split in half (so that the seeds come out) until it boiled, then I let it cool down a bit, and I incorporated the yolks previously rubbed with sugar. I put the composition again on a low heat and stirred continuously until it became creamy.
The slice of the tart was covered in vanilla sauce and eaten with great appetite 😉
I wish you a good appetite, too ;).